CHOW MEIN

Another recipe from an old ward cookbook. This is way easy and there is something in it for everyone. I don't know if it's technically chow mein or not. It's an awful lot like stir fry but we'll call it what the submitting chef called it.

CHOW MEIN

1/2 lb. chicken breast, diced
1 T. oil
1 c. chicken broth (1 c. water + 1 bouillon cube)
1 T. soy sauce
1 celery stack, sliced diagonally
1 carrot, peeled & thinly sliced
1/4 onion, chopped
1 1/2 T. corn starch
1/4 c. liquid from vegetables
8 oz. oriental vegetables (or chopped, fresh broccoli)
2 c. chow mein noodles
rice or rice noodles

Combine chicken and oil in wok. Cook over medium/high heat. Add chicken broth, soy sauce, celery, carrot, and onion to cooked chicken. Cook for 3 minutes. Combine cornstarch and liquid from vegetables until dissolved. Add to wok and stir until thickened about 1 minute. Add oriental vegetables (broccoli) to wok. Boil 1 minute-don't overcook or the vegetables will get dark and mushy. Serve over rice or oriental noodles.